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Creamy Chicken and Veggie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 146 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Creamy Chicken and Veggie Casserole is a hearty and comforting dish featuring tender chicken breast chunks combined with sautéed bell peppers, mushrooms, onions, and spinach, all enveloped in a rich and creamy mushroom soup and sour cream sauce. Baked to perfection, it’s perfect served on its own or over your favorite base like noodles or rice for a satisfying meal.

Ingredients

Units Scale

Proteins

  • 1.5 lbs. raw chicken breast, chopped into bite size pieces

Vegetables

  • 1/2 yellow onion, chopped (160g)
  • 1 red bell pepper, cut into strips (200g)
  • 1 green bell pepper, cut into slices (130g)
  • 1 package frozen spinach, defrosted and water drained (10 oz. package)
  • 2 cups sliced cremini mushrooms (160g)

Sauces and Dairy

  • 1 can 98% fat free condensed cream of mushroom soup (10.5 oz can)
  • 1 cup non-fat sour cream (250g)

Spices and Other Ingredients

  • 2 tbsp. unsalted butter
  • 1 tsp. minced garlic
  • 1 tsp. paprika
  • Salt and pepper, to taste

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). While the oven warms, chop the vegetables and place the frozen spinach, still sealed in its packaging, into a bowl of hot water to thaw.
  2. Sauté Vegetables: Heat a large pan over medium heat and melt the unsalted butter. Add minced garlic, chopped onions, red and green bell peppers, and sliced mushrooms. Cook until onions become translucent and peppers soften, about 5 to 10 minutes. Drain excess water from the thawed spinach by squeezing the bag carefully, then add the spinach to the pan and mix thoroughly with the other vegetables.
  3. Prepare the Chicken: While vegetables cook, cut the chicken breasts into bite-sized pieces. Optionally, slice into 4 oz cutlets if you prefer to layer them on top later.
  4. Combine Ingredients: Stir the cream of mushroom soup, non-fat sour cream, paprika, salt, and pepper into the vegetable mixture, blending until smooth and evenly combined.
  5. Add Chicken: Mix the raw chicken pieces into the vegetable and sauce mixture until evenly distributed. If using cutlets instead, omit this step and place the cutlets atop the mixture in the baking dish.
  6. Assemble and Bake: Lightly spray a baking dish with non-stick spray. Pour the combined mixture into it, or if using cutlets, place them on top of the mixture. Bake at 375°F (190°C) for 20 minutes or until chicken is fully cooked through.
  7. Serve: Dish up the casserole on its own or serve over noodles, zoodles, rice, or cauliflower rice for a complete meal. Enjoy your creamy chicken and veggie casserole!

Notes

  • Nutritional information is an estimate and may vary depending on substitutions.
  • For convenience, you can substitute rotisserie or leftover cooked chicken instead of raw chicken to save prep and cook time.

Find it online: https://littlespoonbites.com/creamy-chicken-and-veggie-casserole-recipe/